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Preheat oven to 340°F.
Add the cooked rice and milk to a blender. Pulse 3-4 times. You want some texture remaining, not a completely smooth puree.
In a large bowl, whisk together: Eggs, Honey, Vanilla, Salt, Any optional spices.
Stir the rice mixture into the egg mixture until well combined.
Pour into a lightly greased 8x8 baking dish or 6 ramekins.
Place the baking dish inside a larger pan and add hot water halfway up the sides (water bath method) for the creamiest texture.
Bake for 45-55 minutes, or until the center is just set and lightly golden.
Let cool for 10-15 minutes before serving.